Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 Woolworths Mediterranean cucumbers

1 x 75 g Woolworths micro vegetables punnet

6 radishes, thinly sliced

1 x 300 g Woolworths oak-smoked trout with edible gold dusting side

Microgreens, to garnish

For the dressing, mix:

4 T Woolworths horseradish sauce

1 lemon, juiced

Cooking Instructions

Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.

Once the celery has curled, drain and transfer to a large serving platter and arrange in a circle with the cucumber ribbons to resemble a wreath.

Add the micro vegetables and radish and top with the gold trout. Garnish with microgreens and drizzle over the dressing.

Chef's note: “Favourite salads can be found on most Christmas menus in South Africa but it’s possible to make almost any one extraordinary by presenting it as a festive wreath. For this version, the hint of sparkle from the Woolies gold trout adds something truly special.”

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.